Creamy, spicy, and richly satisfying — Chickpea Tikka Masala is a hearty vegetarian take on the classic Indian dish, offering bold flavor and comfort in every bite.
Origin Chickpea Tikka Masala
A plant-based twist on the beloved Chicken Tikka Masala, this version is rooted in Indian-inspired British cuisine. Chickpeas replace the meat, soaking up the robust, spiced tomato-cream sauce perfectly.
What I Love About This Recipe
It’s protein-packed, budget-friendly, and incredibly filling. The chickpeas absorb all the masala goodness, making each spoonful thick, rich, and satisfying — even for meat-lovers.
Also Read : Coconut Lime Fish Soup
Chickpea Tikka Masala
4
servings30
minutes40
minutes450
kcalIngredients
1 tbsp oil or ghee
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
1–2 green chilies, chopped (optional)
1 tbsp garam masala
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
½ tsp chili powder (optional)
2 tbsp tomato paste
1 can (400g) diced tomatoes
2 cans (400g each) chickpeas, drained and rinsed
½ cup coconut milk or heavy cream
Salt, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan, for serving
Directions
- Heat oil in a pan over medium heat. Add onions and cook until soft and golden.
- Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
- Stir in garam masala, cumin, paprika, turmeric, and chili powder. Toast the spices for 30 seconds.
- Add tomato paste and cook for another minute.
- Pour in diced tomatoes. Simmer for 8–10 minutes until thickened.
- Blend the sauce if you prefer a smoother texture (optional).
- Stir in chickpeas and coconut milk or cream. Simmer for 10–15 minutes, letting flavors meld.
- Taste and adjust salt. Garnish with chopped cilantro.
- Serve hot with rice or warm naan.
Notes
- For extra richness, add a spoonful of butter before serving.
- Add spinach or peas for a veggie boost.
- Make it vegan with coconut milk and oil instead of cream or ghee.
